Description
This Crispy Baked Potato Wedges recipe delivers perfectly golden and crunchy potato wedges that are seasoned with garlic powder, paprika, and optional herbs. Soaking the wedges before baking ensures a crisp texture, making them a delicious and healthier alternative to fried potato wedges. Ideal as a snack, side dish, or appetizer, these wedges are easy to prepare and bake in the oven.
Ingredients
Scale
Potatoes and Oil
- 4 large Russet potatoes (about 2 pounds), scrubbed and cut into wedges
- 3 tablespoons olive oil
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Optional herbs: 1 teaspoon fresh or dried rosemary, thyme, or parsley
Instructions
- Prep the Potatoes: Wash and scrub the potatoes thoroughly, leaving the skins on for added texture and nutrients. Cut each potato in half lengthwise, then cut each half into 3 to 4 thick wedges depending on size.
- Soak for Crispiness: Place the potato wedges in a bowl of cold water and soak for at least 30 minutes to remove excess starch, which helps achieve a crispy texture when baked.
- Dry Thoroughly: Drain the water and pat the wedges completely dry using a clean kitchen towel or paper towels to remove moisture that would prevent crisping.
- Season and Oil: Transfer the dry wedges into a large mixing bowl. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, paprika, and optional herbs. Toss to coat each wedge evenly with the seasoning and oil.
- Arrange and Bake: Place the seasoned wedges in a single layer on a baking sheet lined with parchment paper or on a lightly greased rack to ensure good air circulation. Bake in a preheated oven at 425°F (220°C) for 30 to 35 minutes, flipping the wedges halfway through to promote even browning.
- Serve Immediately: Once the wedges are golden brown and crispy, remove them from the oven and serve hot for the best flavor and crunch.
Notes
- Soaking the potato wedges is key for achieving a crispy texture by removing excess starch.
- Patting the wedges dry removes moisture that could cause sogginess during baking.
- Flipping the wedges halfway through baking ensures even browning and crispiness on all sides.
- Use a baking rack on the sheet for even air circulation and crispier wedges if available.
- These wedges are best enjoyed fresh from the oven for peak crispiness.
